Introduction

This is a mainstay dinner dish that is as basic as they come and oh, so good. Just like my morning bowl of cereal, Iíve been eating this meal for more than three decades. This is also a great meal to serve when youíre having extra guests over for dinner.Serve with healthy chips or warm corn tortillas.
This is a mainstay dinner dish that is as basic as they come and oh, so good. Just like my morning bowl of cereal, Iíve been eating this meal for more than three decades. This is also a great meal to serve when youíre having extra guests over for dinner.Serve with healthy chips or warm corn tortillas.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 4

Ingredients

2 cans Black Beans, rinsed and drained

1 cup Water or Vegetable stock

1 tablespoon Bragg Liquid Aminos

1 teaspoon red chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained

1 cup corn: fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked brown rice

Salsa or tamari, to taste

Tips

Variations:

Drizzle with E2 sour cream

Use pinto or kidney beans in place of black beans.

Directions

Heat the beans with water, Braggís, and chili powder.

Chop vegetables and place in individual bowls.

To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.

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Member Ratings For This Recipe

I get the feeling that Rip's idea of a "bunch" of cilantro is very different from what I found at my supermarket, as my dish looked like a green salad and nothing like the pictures I see online. Guess I'll adjust that for next time.
- 4/28/13